The Suffed Crepes Have A Mild Spice Ragu

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Ragú® recipe contest entry.

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Steps

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Prep: remove stems from arugula and chop into about 1 to 2 inch pieces.

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Slice bacon into thin strips.

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In a medium sauce pan start heating the ragu sauce low top.

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Add red wine , 1 / 2 cup feta , capers and 1 / 2 cup arugula let simmer for flavor to blend while preparing rest.

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Make sure to stir occasionally.

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In another pan on medium heat add light amount of olive oil , italian sausage , bacon , garlic , black pepper.

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Sautee until italian sausage is cook through stirring occasionallyfor about 10 to 15 minutes.

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Drain the dripping from meat into the sauce that is simmering in other pan , and add 2 / 3 cup of meat mix , stir and raise heat to burn off the alcohol from the wine for about 5 mins then reduce to low.

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Add the remaining arugula to meat mixture and cook for another 5-7 minutes or until the leaves have softened a little , add a dash of salt , stir then reduce heat to 1.

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Turn oven to broil and place a rack on lowest shelf.

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While oven is warming up.

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Start to fill the crep.

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Ingredients

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bacon, garlic, arugula, fresh ground black pepper, salt, hot italian sausages, rag pasta sauce, cabernet sauvignon wine, capers, feta cheese, crepes, olive oil